Procedures

1

Heat olive oil in a large saucepan over medium heat until shimmering. Add broccoli and cook, stirring occasionally, until lightly browned in spots, about 5 minutes. Add garlic, oregano, and chili flakes. Cook, stirring constantly, until fragrant, about 30 seconds. Add wine and cook until slightly reduced, about 2 minutes. Add tomatoes. Bring to a boil, reduce to a simmer, cover, and cook, stirring occasionally, until broccoli is completely tender and broken down, about 1 hour. Season to taste with salt.

2

Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and add to sauce. Add parsley leaves and stir to combine. Serve immediately, garnishing with additional extra virgin olive oil and parsley leaves as desired.

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About the Author

J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. A restaurant-trained chef and former Editor at Cook's Illustrated magazine, he is the author of upcoming The Food Lab: Better Home Cooking Through Science, to be released by W. W. Norton.